Terrine anyone?

That sound so chic? don't you think. Another sentence that I love to hear is: "pass me the terrine, please". Last Saturday, we were 10 around the table and suddendly the words were spoken, it was like above the hurly-burly had suddenly paused and I could only hear these words, I wish I could have shouted: "I made this", but of course I did not. Can you imagine how stupid that would have looked like?

In fact there is nothing difficult in making a terrine and it does look terrific, it only requires a bit of organisation, once you understand that you have to treat each vegetable separately you are in with a chance.

For the bottom layer, I used celeriac, I like celeriac, it is ugly, knobely, but tastes terrific has a nutty flavour, in France it is used for remoulade-salad. When you get the hang of it, you might want to add spice in which case, spinach goes withnutmeg and carrot with spring onion and ginger

Celeriac, Spinach & Carrot Terrine

serve 8 to 10


15g butter
3 eggs
75g of full fat cheese
salt and pepper
175g cooked carrots
175g of frozen whole leaf spinach
175g of chopped and peeled celeriac

Preheat the oven to 160/ mark 3
melt the butter and cook the celeriac for 3 minutes, put in a bowl
repeat the operation for the spinach and the carrots
each veg. needs to go in separate bowl
Puree each veg with 75g (30z) of full fat cheese and 1 egg, salt and pepper until smooth, you can use the food processor for this, but then again each veg needs to be food processed separately.

in a greased oblong bread or cake tin (the nec plus ultra is a terrine dish) pour the celeriac mixture, then the spinach on the top, finally the carrots, cove with a sheet of aluminium foil, bake for 1 hour, or until a sharp knife comes out clean when inserted. Allow to stand for 10 - 15 minutes before turning out. Serve as a starter or a light lunch.

Crunching Apples

You would think that , there is nothing simpler than THE original fruit, not quiet. Now pay attention because for the first time on this blog, you'll get "the scientific bit":
Apples are of the Rose family, they store well and still retain taste and nutritional values, contain vitamin C, no cholesterol & fibre, you get about 2 in a pound, average 110 calories. Supermarkets have been keen on storing local food lately to the benefit of a wider variety of apples.

Bramley: cook to a fluffy, melt in the mouth texture with a tart flavour, great in crumbles and pies, they go well with pork and sausages too.

English Royal Gala: Dessert apple, delicate flavour, keeps well

Egremont Russet: Quiet ugly, with a rich nutty flavour, excellent with cheese or in salad.

Spartan: The fairy tale apple, that scared the life out of me when I was a nipper, so that my dad had to drag me out & away from a screening of snow-white while screaming my head off, I bet he was as shiny-bright red as a spartan. But back to the science. the flesh is very white, juicy some say it smells of melon and strawberry.

Cox's: orange/yellowy red striky skin, without any doubt Britain's fav, its flavour is...cox's indeed

To know more about apples without having to trawl through millions of websites refering to Apple-Mac click on http://www.orangepippin.com/default.aspx : a mine of information.
Apple and raisin crunches
Makes 10 to 12
100g (4oz) margarine, softened
100ml (3 1/2fl oz) honey (treacle can replace honey)
1 medium egg
1tsp vanilla extract (optional)
100g (4oz) stone ground whole wheat flour
pinch of baking soda
Pinch of ground cinnamon
25 g (1Oz) raisins
100g (4oz) porridge oats
1 medium apple, cored and chopped into small bits.

  • preheat the oven to 190 C/mark 5
  • In a large bowl and it has to be large, cream the margarine, honey, egg, vanilla (if you use).
  • Add the flour, baking soda, cinnamon, stir well
  • Then goes the oats, raisins and apple, stir equally thoroughly
  • on a baking tray (greased) drop by spoonful and flatten a little
  • bake for 8 to 10 minutes
  • Allow the biscuits to cool on the sheet for 5 minutes before you remove to the wire rack to cool completely.


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